COCONUT WHIPPED CREAM: Put It on (Almost) Everything

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Image by Lisabeth Christy

 

 

Coconut whipped cream is my go-to dessert, snack and breakfast booster. WHY is it the perfect, always-have-on-hand pantry item? It’s:

  • decadent yet healthful
  • perfect for vegans, those living the paleo lifestyle, my gluten-free friends…
  • quick + easy to make, no electric beater necessary
  • naturally sweet so no need to add sugar
  • inexpensive
  • a food that’s kind to the earth

WHAT I use it for:

  • coffee
  • cake frosting
  • fruit topper
  • sweet porridges
  • pie fillings
  • cornmeal pancakes

Pretty much anything where cream or whipped cream is called for I use coconut whipped cream. It does have a coconut flavor to it, so if that’s not your jam go ahead and use the dairy. (Just a little bit. No one will notice.)

COCONUT WHIPPED CREAM

INGREDIENTS 

  • 1 14-ounce can coconut cream (I love Trader Joe’s brand), or full fat coconut milk
  • flavoring suggestions: vanilla extract • cinnamon • cardamum • ginger • citrus zest • cocoa powder
DIRECTIONS
  1. Chill your  can of coconut cream/milk in the refrigerator UPSIDE DOWN overnight.
  2. Remove the coconut cream/milk from the fridge without tipping or shaking and remove lid.  Pour out and reserve the liquid (use in smoothies!) and scrape out the thickened cream.
    • Note: If your coconut milk didn’t harden, you probably just got a dud can without the right fat content. Try to salvage it with a bit of tapioca flour or cornstarch – 1 to 4 Tbsp – during the whipping process.
  3. Place hardened cream in a mixing bowl. Add flavorings and beat with a whisk or mixer until smooth and creamy.
  4. Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!

 

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